黑米黑芝麻复合谷物乳稳定剂配方优化

Formula Optimization for Stability of Composite Grains Milk Prepared from Black Rice and Black Sesame

以黑米和黑芝麻为主要原料研制复合谷物乳饮料,探讨了蔗糖脂肪酸酯、蒸馏单硬脂酸甘油酯、CMC、琼脂、海藻酸钠,黄原胶及卡拉胶对谷物乳稳定性的影响。通过响应面实验优化筛选出最佳的乳化剂和增稠剂的组合和用量。结果表明:采用0.11%蔗糖脂肪酸酯,0.12%蒸馏单硬脂酸甘油酯和0.13%CMC复合而成的稳定剂可有效提高黑米黑芝麻复合谷物乳的稳定性,且所得黑米黑芝麻复合谷物乳色泽纯正、口感细腻。

The effects of sucrose fatty acid ester, molecular distillation glycerol monostearate, CMC, agar, sodium alginate, xanthan gum and carrageenan on the stability of composite grains milk prepared from black rice and black sesame were studied in this paper. By response surface experiment, the optimum composition of emulsifier and thickener was screened. The results showed that the composite grains milk prepared by the addition of 0.11% sucrose fatty acid ester,0.12% molecular distillation glycerol monostearate and 0.13% CMC was most stable ,and we can get the composite grains milk prepared from black rice and black sesame of pure color and good taste.